Calves' Foot Jelly
From Hilda's "where is it?" of recipes, 1891
Can be flavored with fruit juice or spices.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 41. The excerpt below is the record exactly as published.
four calves' feet, slit them in two, take away the fat from between the claws, wash them well in lukewarm water, then put them in a large stewpan, and cover them with water. When the liquor boils, skim it well, and let it boil gently six or seven hours, that it may be reduced to about two quarts, then strain it through a sieve, and skim all the oily substance which is on the surface of the liquor. If you are not in a hurry, it is better to boil the calves' feet the day before you make the jelly, as, when the liquor is cold, the oily part being at the top, and the other being firm, you may remove every particle of the oily substance without wasting any of the liquor with pieces of kitchen paper applied to it. Put the liquor into a stewpan to melt, with a pound of lump sugar-, the peel of two lemons, and the juice of six, the whites and shells of six eggs (beat together), and a bottle of sherry or madeira
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.